Kim-Bop Recipe: A Leftovers Solution

I’m always looking for ways to transform leftovers. This can really disguise last night’s dinner! In Japan, sushi rolls are traditionally made with raw fish with rice and seaweed. In Korea, seaweed-rice rolls are called Kim-Bop (translated to “seaweed rice”) and they usually contain cooked items. Here is the recipe for my fusion Kim-Bop using my leftovers.

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This is a combo of organic white and brown rice from the other night. I create a blend of the two, soak the rice in hot water for a few hours and then cook it because the brown rice requires more to make it soft.

I microwave the cold, leftover rice for one minute and 30 seconds so that it’s steaming hot and then I add a couple teaspoons of this organic rice vinegar (Japanese style).

Here we have some leftover brocolinni and organic teriyaki chicken. You could use both but I chose to do the chicken with organic cucumber. The crunch is awesome!

Chop the cucumber into matchstick pieces. I only had a short piece in the fridge but you can make long matchsticks if you have a big cucumber. I use this seaweed that I buy at Whole Foods. Many American grocery stores sell a version in the Asian food section.

Spread the cooled, seasoned rice over a sheet of seaweed and line up your ingredients along the lower third of the sheet.

I had to take this photo while demonstrating (time for a tripod) so you see only one hand rolling but you will use two hands to roll. As you roll, see how my fingertips are curled as they tightly tuck the forming roll.

I like to just cut this in half

You can eat these on their own or dip them in…soy, spicy mayo (mayo and Siracha mixed) or anything else that sounds good.